Crawfish has been on the menu every Saturday since I returned from Edinburgh, Scotland a month ago. After weeks without proper south Louisiana seafood, I have more than made up for the lack of highly seasoned and tasty red crustaceans.
A Bisque is a smooth and creamy French soup made with a caramel colored roux, whipping cream, a seasoning mix of onion, celery, bell pepper, garlic, and carrots and your favorite seafood.
Looking through a local city magazine with its many restaurant reviews causes my mouth to water and inspiration to ensue. So, recently I saw a beautiful photograph of a Lobster Bisque. My only experience with lobster bisque has been in the fine dining restaurants of Baton Rouge and Panama City Beach.
So how hard can it be?
As I often say, “It all starts with a roux”. We felt extravagant and proposed to try a making a bisque with fresh lobster tails from Whole Foods. After steaming the lobster tails, we ended up with what looked like giant sized crawfish tails. It was hard to chop up the tails and not just to dip the tail in some cocktail sauce and pop in my mouth.
This recipe for broiled flounder came about because my wife Beryl wanted some fish Saturday night. We went to Maxwell’s Market (one of the better Baton Rouge seafood markets) and bought a large flounder filet and a pound of lump crabmeat.
This great dish was really easy to prepare and cook. In a nutshell, we just squeezed some lemon juice over the flounder filet, then brushed it with some pecan oil (any kind of oil would do – olive oil, canola oil, or even butter).
Then, I seasoned it with some Tony’s Creole Seasoning and some granulated garlic and it was ready for the oven.
We wanted some crab meat topping, but you need to buy a whole carton of crab meat, which is more than we need for just the topping for the fish. So, Beryl made a pot of her awesome crabmeat etouffee with the crab meat we didn’t put on the flounder!
We didn’t video the cooking, but here’s the recipe (we don’t cook from recipes, we just do it and THEN write down what we did!)
Ingredients Needed for Broiled Flounder Recipe
Flounder filet(s) as needed – (Any good fish will do)
Lemon or Lime
Oil or butter (We usually use olive oil, but we had some pecan oil we wanted to try)
Crab meat (optional)
Tony’s Creole Seasoning
Granulated garlic (or garlic powder if that’s what you have handy)
How to Cook Your Broiled Flounder
Pre-heat your oven to 400 degrees on “Bake” setting
Rinse you fish filet and pat dry with paper towels
Cover a baking pan with aluminum foil (for easy clean-up)
Spray foil on baking pan with spray oil (like Pam) or rub with oil or to keep the filet from sticking
Put your filet on the baking pan
Squeeze lemon or lime juice over the filet
Season the filet with Tony’s and granulated garlic
Pour a little oil (pecan or olive or canola) over the filet
Put in pre-heated oven and bake at 400 degrees for about 20-25 minutes
Then, add the (optional) crab meat to the top of your filet
(Fresh crab meat usually comes cooked but not seasoned, so I put the crabmeat that we were going to put on the flounder in a cup and squeezed some lime on it, added a touch of oil and Tony’s Creole Season to it before I put it on the filet.)
Change your oven setting to “Broil” and continue cooking the fish for just a couple minutes.
Garnish your filet with some chopped green onions and dig in!
A Great Topping for Baked or Broiled or Grilled Fish
We were “eating healthy” (Beryl’s idea not mine!) Saturday night so we didn’t make this, but I usually make a topping consisting of –
About a quarter stick of melted butter
About ¼ or ½ a lime or lemon
Some chopped garlic
This is really good stuff!
Here’s our crabmeat etouffee if you’d like to try it –
We don’t have a video for this broiled shrimp recipe because it was just a spur of the moment dish we cooked up one Monday night here at our home in Baton Rouge. It was so darn good we decided to put the recipe up for y’all. Here’s how I made the broiled shrimp we cooked up last night –
Broiled Shrimp Ready to Eat!
Broiled Shrimp Ingredients
Fresh Gulf Shrimp
1 pound of jumbo shrimp
1 Vidalia (sweet) onion
Several limes or lemons (I prefer limes, Beryl prefers lemons)
Broiled Shrimp Seasonings
Garlic (we prefer granulated over powder)
Salt (we use sea salt)
Cajun or Creole seasoning (we use Tony’s Creole Seasoning)
Broiled Shrimp Preparation
Tony’s Creole Seasoning
Line a baking sheet with aluminum foil (to make cleanup easier)
Spray baking sheet with oil (we use spray olive oil)
Slice Vidalia onion into rounds like you would for a hamburger
Slice the fresh garlic pods into thin slivers
Chop up some fresh cilantro
Peel and de-vein the shrimp
Squeeze some lemon or lime over the shrimp and let sit while you’re doing the other stuff
Spread the onion slices out on the baking sheet
Put a dab (about a teaspoon) of olive oil on each onion slice
Spread the shrimp out over the onion slices
Squeeze fresh lemon or lime juice over the shrimp
Brush a little olive oil on the shrimp (optional step)
Season the shrimp with sea salt, granulated garlic and Tony’s
Put the garlic slivers on top of the shrimp
Put some chopped cilantro on top of the shrimp
How to Cook Broiled Shrimp
Pre-heat your oven to 400 degrees
Bake the shrimp for 10 minutes at 400 degrees
Then change your oven setting to “Broil” and broil the shrimp for about 7 minutes
Remove from oven and serve
Broiled Shrimp Serving Suggestions
Squeeze some lemon or lime on your shrimp if desired
Serve with Melon Salsa either on top of the shrimp or on the side.
This is real good stuff.
Thanks for reading our recipes and watching our videos.
Cocktail Sauce is so simple, but an essential dip for any fried or boiled seafood dish.
We use this Cocktail Sauce recipe for boiled shrimp, french fries, shrimp po-boys, fried catfish, fried crab claws, raw oysters and Snow Crab Legs. You get the point.
This homemade Cocktail Sauce recipe is an easy alternative to buying Cocktail Sauce out of a bottle that has been sitting on store selves for months and often contain unneeded preservatives and artificial flavoring.
To make this Shrimp Cocktail Sauce recipe, you’ll need your favorite ketchup, prepared or freshly grated horseradish, and lemon or lime juice.
Cocktail Sauce Serves 2-4
Here’s the how to make Shrimp Cocktail Sauce recipe from the Cajun recipes at Cajun Cooking TV.
Easy, easy to make and quite tasty too!
Cocktail Sauce Recipe
Cocktail Sauce Ingredients
1/2 cup ketchup
2 teaspoons fresh prepared horseradish
Dash of lemon or lime juice
Mix all ingredients well and serve chilled in small dipping bowls.
If expecting a crowd, double or triple the recipe.
Shrimp Boils are a great southern tradition. In southeast like Georgia and the Carolinas, they call it a Low Country Boil.
With a gathering of family or a large group of friends, people will fire up a propane burner and a gigantic pot of seasoned water and literally throw in anything that is good to boil in water; onion, garlic, potatoes, corn on the cob, hot dogs, andouille sausage, whole artichokes, and many more
Cajun Shrimp Boil
that I just can’t even think of right now – oh yes and don’t forget the shrimp, crabs, and crawfish.
In our video, we have a much smaller scale for those of you that want a Cajun Shrimp Boil in your kitchen.
Serving suggestions would be to peel and eat our Cajun Boiled Shrimp and dip in our Cocktail Sauce recipe. Oh my goodness – we like it hot too!
Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking.
Prep: 45 minutes
Serves: 4 servings
Cajun Shrimp Boil Ingredients
Large 8-12 quart pot
Fresh Gulf Shrimp
2-3 pounds fresh shrimp
1 large sweet onion
2 full garlic pods
1/4 cup vegetable or olive oil
1/4 cup distilled white vinegar
4 oz Zatarain’s liquid Shrimp & Crab Boil
2 pounds baby red potatoes
1 small package of sweet corn on the cob
2-3 tablespoons salt
5 Bay leaves
and other items if desired as mentioned above
For this Cajun Shrimp Boil recipe, begin by filling the pot with water. Leave about 4-6 inches from the top of the pot to allow for filling all the shrimp and seasonings.
Begin seasoning the water with oil, vinegar, Shrimp & Crab Boil, salt, Bay leaves, quartered sweet onion, and squeeze lemon halves.
Zatarain’s Liquid Shrimp & Crab Boil
Bring water to a rolling boil. Allow to boil for 10 minutes.
Caution: stay near the stove in case of boil over. If this happens turn off the burner instantly to allow the water to go down. Once stabilized, turn burner back on a bit lower temperature.
Now drop in the baby red potatoes. Cook 8-10 minutes.
Then, drop in the corn on the cob. Let the water return to a boil, and cook for 5 more minutes.
Finally, place in the shrimp.
Bring the water back to a boil and then turn off the heat.
If the boiling water is too close to the top, use a ladle or a cup to dip some water out.
Shrimp are done once they turn pink and rise to the top.
Turn of the burner and let sit a couple minutes – not too long as over cooked shrimp are hard to peel.
Boiled Shrimp Cajun Style
Prepare a colander in the sink. Carefully drain the shrimp and other ingredients.
Serve the Cajun boiled shrimp immediately with corn and potatoes on a platter.
Provide a small bowl for discarding the shrimp peelings.
Have butter and salt ready for the corn and potatoes.
We also recommend our Cocktail Sauce recipe or Mike sometimes makes a spicy ketchup by mixing lemon juice and Tabasco.
Whether your having a crowd or just a dinner for two, Boiled Shrimp are a tasty treat, low in fat and so easy to make. I love a one pot meal!
Leftover shrimp make for a great salad with shrimp topped with a remoulade or honey Dijon dressing.
Oh and if Boiled Shrimp is not your favorite we have other boiling recipes: Blue Crabs and Snow Crab Legs. See you next time!
Fried Crab Claws (also called Crab Fingers) are a scrumptious appetizer on most Cajun restaurant menus.
They are real easy to make, and real good to eat!
Fried crab claws is a must-have in your Cajun cooking recipes arsenal, so let’s see how to cook crab claws –
Ingredients for Fried Crab Claws
1 pound fresh crab claws
1/2 cup of corn flour (or a bag of prepared Fish and Shrimp Fry)
1/2 cup all-purpose flour
Tony’s Creole Seasoning
1/2 cup milk
lime or lemon juice
fresh prepared horseradish
Canola oil for frying
Fried Crab Fingers
Start by pouring about 2 inches of oil in a heavy bottom saucepan or use an electric fryer.
Pour the corn flour, flour, and Tony’s into a large mixing bowl. Stir well.
In a smaller mixing bowl, crack the egg and add milk and 1 tablespoon lemon or lime juice. Mix well.
Heat oil on a medium heat (#6).
Put several crab claws in the egg wash to coat.
Then, toss crab claws into the corn flour mixture and coat well.
Place on a clean platter.
Repeat until all crab claws are battered.
Place crab claws in the fryer – maybe a dozen at a time.
(They only need to fry about 2 minutes or less. They cook really quick.)
Remove to a drain on paper towels.
Make Cocktail Sauce with one cup ketchup and 2 teaspoons prepared horseradish and a squeeze of lemon or lime.
Serving Fried Crab Claws
Crab Finger Dinner
One pound of Crab Claws will likely serve 6-8 people as an appetizer. They are pretty addictive. Enjoy!